Low-Fat Chocolate Pudding

Why this recipe works:

We wanted our Low-Fat Chocolate Pudding recipe to feature rich chocolate flavor and a thick, creamy texture—and many fewer calories than traditional recipes. We found that a blend of bittersweet chocolate and cocoa powder reduced the fat level and maximized our pudding’s flavor, while cooking… read more

We wanted our Low-Fat Chocolate Pudding recipe to feature rich chocolate flavor and a thick, creamy texture—and many fewer calories than traditional recipes. We found that a blend of bittersweet chocolate and cocoa powder reduced the fat level and maximized our pudding’s flavor, while cooking the chocolate from the start—rather than stirring it in at the end—intensified the chocolate’s flavors. We also found that whole milk thickened with cornstarch came close to approximating the heavy cream used in most chocolate pudding recipes.

Serves 4

To reduce fat and calories further, substitute 2 percent milk for the whole milk; the pudding will have a slightly looser consistency. Don't use 1 percent or skim milk; in our opinion, the pudding won't be worth eating. Once the pudding comes to a boil, make sure to simmer it for a full 2 minutes to cook out the flavor of the cornstarch. To learn more about cocoa powder, see related tasting.

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